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Pumpkin Muffins

Luscious bakery-style Pumpkin Muffins are dense, moist, and perfectly spiced.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin muffins
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 large muffins
Calories 349kcal
Author Chelsea Lords
Cost $3.32


  • 1/2 cup melted coconut oil (or vegetable/canola oil)
  • 1 and 3/4 cups white all-purpose flour
  • 3/4 cup granulated white sugar
  • 3/4 cup + 2 tablespoons light brown sugar, lightly packed, divided
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon + 1/4 teaspoon pumpkin pie spice, divided
  • 1/4 teaspoon EACH: ground nutmeg, ground allspice
  • 1/16 teaspoon ground cloves, optional
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree (see Note 1)
  • Optional add ins: See Note 2


  • PREP: Preheat the oven to 375 degrees F. Generously grease a muffin tin with nonstick spray. Lightly dust with flour and set aside. (Don't use liners; these muffins stick!) If using coconut oil, melt it then measure to get 1/2 cup. Set it aside so it can come back to room temperature.
  • WET INGREDIENTS: Measure out pumpkin to get exactly 1 and 1/2 cups. Add to a large bowl (you'll have a few tablespoons pumpkin leftover -- the perfect amount for pumpkin protein shake or pumpkin overnight oats!).
  • WET INGREDIENTS CONT.: To the pumpkin, add in 3/4 cup white sugar, 3/4 cup brown sugar, and 1/2 cup melted coconut oil that has cooled back to room temperature. (We want it melted, but not hot). Mix with a wooden spoon until combined and emulsified. Add in eggs, one at a time, mixing well after each addition.
  • DRY INGREDIENTS: In a large bowl, whisk together 1-3/4 cups flour, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, 2 teaspoons cinnamon, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1/16 teaspoon cloves (if using), and any desired mix-ins (see Note 1). Stir until combined.
  • COMBINE: Add 1/2 of dry ingredients right on top of wet and stir, with a wooden spoon, until combined. Add remaining dry ingredients and stir until combined and there are no streaks of flour. Do not over mix. Divide the batter evenly among the 12 muffin tin cavities, using all the batter. (The muffin cavities will be very full!)
  • TOPPING: In a separate small bowl, whisk together the remaining 2 tablespoons tightly packed brown sugar and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle this mixture evenly on the tops of the muffins.
  • BAKE: Bake for 23-28 minutes or until a toothpick comes out clean from the center muffin (25 mins is perfect in my oven!). Don't under-bake or these will be overly moist. Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire cooling rack to allow them to finish cooling. These muffins are best at room temperature, so allow time for them to thoroughly cool.



Note 1: Pumpkin: Make sure to measure out the pumpkin -- we only want 1-1/2 cups which is almost the full can, but you'll have about 3-4 tablespoons leftover. We recommend using good-quality canned pumpkin. Canned, solid-pack pumpkin puree contains cooked pumpkin and nothing else. (Pumpkin pie filling, on the other hand, contains spices, water, sweetener, and other ingredients so that it’s ready to be made into a pie.) We highly recommend Libby’s® canned pumpkin (not sponsored).
Note 2: Add-ins: You can customize Pumpkin Muffins by adding in your choice of an add-in. Make sure it's something small, such as mini chocolate chips, shredded coconut, finely chopped nuts, or raisins. Add in up to one cup of this extra ingredient.
Nutrition information does not include add-ins


Serving: 12large muffins | Calories: 349kcal | Carbohydrates: 59g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 255mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5562IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg